Frozen Popcorn
Tired of leftover popcorn turning soft and stale overnight? Try freezing it! This simple trick locks in the crunch, so your popcorn stays fresh and satisfying for weeks.
Servings: 10 cups
Calories: 71kcal
Equipment
Ingredients
- 2 teaspoons avocado oil or coconut oil optional
- ⅓ cup popcorn kernels
- 2 tablespoons melted butter or to taste, optional
- ¼ teaspoon sea salt or to taste, optional
- nutritional yeast to taste, optional
Instructions
Make the Popcorn
- Expand the silicone microwave-safe bowl to its full height. Add oil, if using, and the popcorn kernels.
- Place the lid loosely inside the bowl and microwave for 2 to 4 minutes, until the popping slows to 3 seconds between pops.
- Transfer the popcorn to a serving bowl and add melted butter and seasoning, as desired.
Freezer Instructions
- Place popped, room temperature popcorn (coated with toppings, if using) between freezer-safe plastic storage bags. Remove as much air as possible before sealing to help avoid freezer burn. If you plan on freezing the popcorn for more than a few weeks, I recommend placing the freezer bags inside another airtight container for added defense against moisture.
- Freeze for up to 2 to 3 months. There is no need to thaw the frozen popcorn. Just grab a bag from the freezer and enjoy!
Nutrition
Serving: 1cup | Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 37mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 92IU | Calcium: 1mg | Iron: 0.4mg